Malvasia di Candia Aromatica

Rose petal, Turkish delight and herbs accompany tannins and a honeyed finish. Malvasia di Candia Aromatica, Ortrugo, Marsanne and other local grapes make up the blend. Fruit comes from old vines in the upper part of a sloping limestone vineyard. Skin maceration lasts seven to eight months. The wine then spends six months in used barrels. The harvest yielded about two thousand bottles.

Malvasia di Candia Aromatica forms ninety percent of the blend, with Ortrugo and Trebbiano making up the balance. The grapes come from twenty-year-old vines on red clay and silt. Skin maceration lasts four months in stainless steel, and fermentation is spontaneous with indigenous yeasts. Maturation lasts eighteen months in used foudres. The wine is bottled without fining, filtration or added sulphur dioxide.